Roasted Chioggia Beets with Feta
Chioggia beets, which show off their pretty white and pink rings when sliced, are a sweet accent to tangy feta. Chefs Anne Quatrano and Clifford Harrison serve this dish as a salad or cheese course after the main course.Plus: More Vegetable Recipes and Tips
The roasted beets can be refrigerated for up to 1 day. Let return to room temperature before proceeding.
Use the least salty feta you can find. Creamy Bulgarian feta is an especially good choice here. If you can only find salty feta cheese, soak it in milk and water overnight to mellow the edge.